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Broccoli Soup

Broccoli was invented by crossing cauliflower seeds with pea seeds. Broccoli is a giant bundle of unopened flowers. A cup of broccoli has more vitamin C than an orange. It is also a rich source of vitamin K and dietary fiber.

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    Sourdough Rye Bread 50.0 grams

    Sourdough Rye Bread

    Coconut Milk 50.0 ml

    Coconut Milk

    Broccoli 150.0 grams

    Broccoli

    Potato 100.0 grams

    Potato

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Vegetable Stock 200.0 ml

    Vegetable Stock


    • Time : 15.0 mins
    • |
    • Calories: 437.0 kcal
    • |
    • Protein : 13.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 61.0 g
    : Your Kitchen Essentials
    Utensils: a pot |
    Equipment: a blender |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to chopping (as required):
    - Broccoli: chop the florets, stalk and all
    - Potato: cut into cubes
    - Garlic: peel and mince.
    : Boil the Potato and Broccoli
    In a pot, heat a little oil and lightly sauté the garlic and potato.
    Add the vegetable stock and bring to a boil, then reduce to a simmer
    Once the stock starts to boil add the broccoli.
    Steam the broccoli in the stock for about 2-3 minutes. Any longer and it will discolour.
    Take out the broccoli and keep it aside and continue simmering the stock till the potatoes get tender.
    : Puree, Finish, Plate and Serve
    Use the blender to puree the potato mixture and the broccoli.
    Pour this back into the pot and bring it to a simmer.
    Finally, add the coconut milk Check the seasoning.

    Plate and Serve:
    Serve the Broccoli soup with warm bread.